I boil it for barely a couple of minutes.

I put the corn in a pot of cold water and bring it to a boil with a T of sugar in it to make the corn sweeter. I allow it to simmer after a while to make it tender.

If on the stove, similar to Elizabeth. I love it done on the grill -- in full husk. It's messy to peel away the charred husks, but oh so good. :)

For eating rather than processing for storage, I do the "2 minutes per ear" method in the microwave -- perfect every time. Put shucked ears into zip-bag leaving one inch open, with a tablespoon or so of water. So easy!

I used to microwave it in the husk as the popular videos showed a few years ago. But with the potential for worms, I went back to my old method.

Still microwaving, but after cleaning, dip in water and roll in parchment paper and nuke.

Have never heard of adding sugar to the water to make the corn sweeter. Is that a regional thing? When sweet corn is in season, it's sweet as is. I shuck the corn, put into boiling water, cover and turn off the heat for 10 mintes or so.

sushipup, "farm fresh sweet corn" here is typically at least two days old and often comes from a neighboring state. When it's truly fresh sweet corn then no sugar is needed.

I was thinking the same, Sushipup! I'm guessing it's a southern thing?

To serve fresh, the pot of boiling water method is what we do, but with a pinch of salt, not sugar. To put up in the freezer, we cut it off the cob, heat butter in a large skillet, toss in the corn and fry for about a minute. Once cool we pack it in freezer bags. In the winter all I have to do is dump it in a skillet and finish cooking it. Tastes more fresh then with the traditional water-blanching method.

I've cooked it just about every way. My most frequent way now is to wrap the cleaned corn in foil and grill them.

I can remember picking corn from the stalk at my grandmother's farm in Iowa. We'd eat it right there in the corn field...so sweet. 🌽

I'm with my neighbor, Chloebud. Or, even better than on the grill, is in foil, in the bbq, under the side coals. I also will cut the kernals off raw for a salad or other dish. I don't like soaking, but if the husks are still really moist and green and tight (they often are), and haven't had the tips cut off, I'll roast (or even MW) right in the husk.

The newer varieties of sweet corn as different from the corn meant for cattle or ethanol, are sweeter than the old....retain the sugar longer than the old varieties.
I can't imagine boiling corn for 10 minutes or even leaving it on hot water for that long.
I used to bring a pot of water to boil...not salted as that draws moisture out of the corn and put the corn in, return to a boil and cook 3 minutes and remove.
Now I cut the bottom end off the cob and rinse getting the shucks good and wet and micro for 2 minutes an ear. Then remove the husks and the silk from the bottom up. all the silk comes off from the bottom!......and hope there were no worms!!
As the season progresses and there is more chance for worms, I peek in the top to see before cooking!!

I like it blackened on the grill best.

It's the worms that worry me even though DH sprayed the stalks and ears a few times. Tomorrow, we're cooking on the grill so I am going to wrap ears in foil and try it that way. For those of you who do it like that, how long do you leave it on the grill and how often should it get turned? (I'm assuming you wrap each ear individually.)

I rarely leave it on the cob- when I do it's almost always cut into chunks for a few dishes- crab/shrimp boils, aijaco, and sancocho.

I do like using it off the cob- I freeze them whole unshucked, then either over roast or on the grill unshucked. I cut the corn off, and use the cobs to make corn stock.

We prefer to steam corn.

Edie, it depends on how hot the grill is, how young and fresh the corn is, and how near the heat the corn is. It's easy enough to open the foil on one and test a kernal. You don't really need to "cook" the corn, per se, but get it nice and hot, and add some caramelization. I just look at it, and maybe poke a kernal. Yes, individually wrapped. Yes, turn, especially when the heat is from the side. 10 min? 15?

My mother always added a little milk to the pot of water to cook corn in, she said it brought out the best flavor in them. My hub prefers his charred on the grill with lime and butter drizzled over after cooked, so I don't use the milk in the water pot any longer, I just soak the shucked ears in water for a few minutes before grilling.

plllog, thank you. Can't wait to try it!

I nuke it. Don't go to the bother of pulling back the husks & removing the silks before cooking because I find that the cooked silks pull away from the ear much cleaner than trying to remove them before. Saves a step, is less messy and almost all of the silk comes away from the ear when you strip the husk away.

Good and fresh corn, I don't do anything to it, just put it in the microwave and 'nuke' it on high for 2 min per ear. Remove from the microwave, cut off the stem end, grasp the top of the ear and shake. All the hair comes off along with the shucks. So quick, so easy and so-o-o-o-oo good!

Rusty

"You don't really need to "cook" the corn, per se, but get it nice and hot, and add some caramelization."

Exactly and those caramelized kernels are pretty darn tasty.

Another way I like to cook corn is cut the kernels off, then saute them in butter with just s&p and chopped basil. I've done it mostly when we entertained. I've found women especially sometimes enjoy not eating it off the cob, although I'm not one of them. :-)

Putting up some this afternoon. 18 ears for the freezer + 4 for dinner. Not a whole bunch by most people's standards but we only have 3 rows about 20' long so I'm grateful to get any to put up. There are still quite a few ears out there not ready to pick yet. I'm just thrilled we didn't lose anything to bugs or critters. These are super sweet, too. After I cut the kernels off I ran the cobs over the finest holes on my grater. That will go into the freezer too for an addition to soup or something this winter. Gonna fry the kernels quickly in a bit of butter then pack in freezer bags when cool.

Depends on what I want. Corn on cob in water on stove. Corn on cob in wet, soaked husks on grill. Corn on cob, shucked, in foil with butter on grill. Corn on cob in Frogmore Stew. Corn on cob with crawfish boil. Fried corn. Stewed corn. Corn kernels. Corn in soups and stews. Corn in cornbread. Fried corn crouquettes. Succotash. And who knows how many more.

Well, I must have used too much foil on the ears, they did not char at all. Phooey.

Uhoh! So, if that happens again, Edie, brush with a little sweetened vinaigrette if you have bottled dressing, or whip up some oil and sugar. You only need about a teaspoon. Brush it on the unwraped corn, and put it on the grate right over the heat for 20-30 seconds per side. Keep an eye on, you just want the color up. It'll go to char fast so pay active attention, which is possible when it's only for less than two minutes. Meantime, it sounds like it was great corn even without the browning. :)

It was very delicious. I think this is the best corn we've ever grown!

lightly boil in milk - the milk sugars sweeten the corn even more - pack the pot tightly so you don’t use as much milk

They just started picking local sweet corn two days ago -- planning on trying some later today! :)